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Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you’ve ever tasted.
This sauce is no substitute for maple syrup, brown sugar and butter homemade syrup is awesome all by itself.
I drizzled this syrup over some Banana Nut Oatmeal last week and my boys liked it so much, they requested it on their oatmeal again the very next morning. I couldn’t resist making a batch of our favorite waffles for the last of the syrup.
This syrup is on par with our family’s beloved Waffle Sauce; it’s an entirely different kind of deliciousness and I already love it. If you enjoy homemade sauces and syrups as much as we do, you’ll want to try this awesome Buttermilk Syrup too, for another terrific homemade syrup option.
Creamy, rich, peanut butter syrup makes a fantastic topping for your favorite stack of homemade pancakes or waffles.
When my friend Rebecca told me about her recipe for Brown Sugar Butter Pancake and Waffle Syrup, I was immediately taken back to childhood when my mom used to make a simple sugar homemade syrup for our pancakes. This version, oh Mom forgive me, this version puts that one to shame times about 1000.
This is one instance where butter not only makes it better, but it transforms the recipe into something that will take your breath away with its deliciousness.
Your kitchen will smell amazing and you might even be left without words to describe it.
How To Make Homemade Syrup
- Combine the sugar and water in a medium-size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes.
- Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
- Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month.
Homemade Syrup
This syrup will keep nicely in the fridge for at least a couple of weeks. (This is in theory though – as ours has honestly never lasted that long.) I typically make a double recipe and stash some at the back of the fridge to use next time we’re making pancakes or waffles.
To reheat, remove the lid and microwave in 15-second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hot pad, swirl the jar every so often until the syrup has warmed.
For over 20 years now, I’ve held fast to our family’s favorite pancake recipe. And, yes, I still think that recipe is truly the best ever classic pancake recipe, but that doesn’t mean there aren’t plenty more awesome pancakes to enjoy.
Fluffy, slightly tangy, Buttermilk Pancakes are a great addition to your weekend brunch. This recipe reminds me of our favorite diner here in Columbus and I have been making these pancakes more often than any others this year.
Banana Pancakes filled with irresistible bits of sweet coconut and chewy pecans have been my middle son’s favorite for a while now. If your household is anything like mine, you’ll need to hide a few bananas from the rest of the family now to let them ripen for a pancake breakfast this weekend.
I know–light and fluffy aren’t two words you’d typically think of to describe Whole Wheat Pancakes, which have a reputation for being dense and chewy. Light and fluffy is, however, the perfect way to describe these Whole Wheat Pancakes.
Brown Sugar Butter Syrup
Ingredients
- 2 cups brown sugar
- 1 cup water
- ½ cup butter
- Optional: ¼ teaspoon vanilla or maple extract
Instructions
- Combine the sugar and water in a medium-sized saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes.
- Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
- Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/18/14 – recipe notes and photos updated 11/24/22}
So good! is this recipe also ok if I don’t add butter?
I’ve never tried that, Alysa.
Quick and so easy. Perfection! Thank you very much!
My first of many more times of making my own syrup. This recipes is so delicious. I thought no way was this going to turn out and taste good. I was so wrong! It’s a family favorite and I’ll never buy syrup again!!!
Love!!! It’s so delicious I could eat it straight.
One question: how should I store it? It seems there’s enough sugar content vs water to make it somewhat shelf-stable, but what’s your experience?
I’m so glad you like it! Because there is dairy in the recipe, it needs to be kept in the refrigerator. I reheat as needed in the microwave or on the stovetop.
I ran out of maple syrup so I looked online and found this recipe first, I thought I had enough butter but I didn’t. I used half margarine and it worked out great and it tastes great too!!
I’m so glad you like the syrup, Kristin.
I put the syrup in the refrigerator however the butter rose to the top and hardened. Is this usually what happens?
Yes, it will separate a bit when chilled. It reheats beautifully though. You can simply heat it in the microwave or transfer it to a saucepan and warm it over low heat on the stovetop. Enjoy!
Sent a question 2 days ago. No response 🤔
Sorry for the delay, Jo-Ann. I’ve been traveling and can’t always stay on top of the comments. Enjoy the syrup!
This is a true carmel flavor. Adding vanilla or maple flavoring may ruin the butter/carmel flavor.judy
Judy – It is definitely optional and delicious without.
So yummy and easy!
Thank you for a great recipe.
I am so glad you tried it and liked it, Ana.
Perfect syrup for my french toast….Thank You for providing it to us!!
You are right, it is perfect for french toast, Jay.
This syrup is SO good! My family will no longer use store bought syrup after tasting this!
I followed the recipe to a T and it came out runny. It’s been cooling for more than 5 minutes. I guess I need to boil it a little longer next time. Nonetheless it’s amazing! My family loves it warmed up which is normally runny anyways. But we will NOT be buying store bought syrup again. Thank you all the way from Oklahoma!
Kristy – You do have to make sure you boil it long enough to cook it down. But I am happy to hear it worked for you and that your family loves it.
Syrup is really good, just wish it came out thicker! But easy to make and worked well since I was out of syrup
Autumn, It is handy in a pinch for sure!
Absolutely love this recipe! My only complaint is it came out runny. I may boil it longer next time and see if that makes a difference. I’ll update my comment next time I make it. I used dark brown sugar, land of lakes stick butter and vanilla and we will never buy store bought again.
I’m thrilled that you like the syrup so much! It should thicken a good bit as it cools.
Sadly mine came out a bit thin, I just re heated it and added a bit more sugar and boiled it for longer, it should be better after that. Otherwise, the taste of the syrup was amazing, I loved it!
Sounds good, Damien.
Good Stuff Lady! I did adda 1/2 Tsp. Salt and a little more butter… Deli! Thank you!
Lisa
Lisa – Thank you for the review and comment. I am so glad you enjoy the syrup.
I really like this syrup, but I added almond extract and it’s a game changer!
Sounds perfect, Susan!
First time I tried this I was doing something else that was taking up all my faculties and when I went to use it on my kids pancakes I realized I hadn’t put the stick of butter in. In a panic, I cut off a piece of the butter stick, threw it on the hot frying pan and poured some of water-brown sugar liquid in with the butter. And it worked out perfect with rave reviews. Now I do it this way, using the hot frying pan and it’s much quicker. I am also able to store the butter-less syrup in a mason jar in the cupboard.
Great save, Leonard!
This was to die for on apple pancakes! I can’t wait to try it with other baked goods and drinks as well. We all loved it!
I’m so glad you like the syrup, Tammy!
Cooked for 5 minutes boiling because so many comments were that it was thin. And added the vanilla and 1/8t kosher salt at the end. It is yummy!
I’m thrilled that you’re enjoying the syrup, Joyce!